Breakfast · Indian · 10 min
Masoor Dal Khichdi with Yogurt and Ghee
- Calories
- 1528
- Protein
- 43g
- Carbs
- 290g
- Fat
- 17g
Ingredients
- 1 cup (190 g) Red lentils (masoor dal), rinsed
- 1/2 cup (90 g) Basmati rice, rinsed
- 4 cups (946 ml) Water
- 1.5 tbsp (21 g) Ghee (clarified butter)
- 1/4 cup (40 g) Yellow onion, finely chopped
- 1 tsp (3 g) Garlic, minced
- 1/2 tsp (1 g) Ground ginger
- 1/2 tsp (1.5 g) Ground turmeric
- 1/2 tsp (1.5 g) Ground cumin
- 1/2 tsp (3 g) Salt
- 1/2 cup (125 g) Plain yogurt, for serving
Method
- 01In a medium pot, combine the rinsed red lentils and rinsed basmati rice with 4 cups of water.
- 02Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils and rice are tender and have absorbed most of the water. Stir occasionally to prevent sticking.
- 03While the khichdi is simmering, heat the ghee in a small skillet over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 3-4 minutes.
- 04Add the minced garlic, ground ginger, ground turmeric, and ground cumin to the skillet. Sauté for another minute until fragrant, being careful not to burn the garlic.
- 05Pour this tempering (tadka) over the cooked khichdi. Stir well to combine.
- 06Season the khichdi with salt to taste.
- 07Serve the Masoor Dal Khichdi hot, topped with a dollop of plain yogurt.
Cook it with the whole plan around it
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